Ingredients

Note: Puff pastry sheets can be found in the frozen food section of your local supermarket, and are commonly packaged two to a box....MORE For this recipe, you’ll only need 1 of the sheets. Remove a sheet from the freezer to let thaw 20 minutes or so before rolling out the dough.

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Step 2: Peel, Core and Slice the Apples

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If you prepare the apples by hand, you must peel, core and thinly slice each apple into rings.

If you have a "peeler-corer-slicer," (pictured here) use that to prepare the apples. The advantages of using a peeler-corer-slicer are that preparation takes less than 5 minutes, ensures that the slices are of a consistent thickness and removes a very thin layer of peel.

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Step 3: Cut the Apple Slices in Half

Cut Apples in Half. (c) Lisa Sierra 2012 Licensed to About.com Inc.

Cut each sliced apple in half, so they are ready to arrange in pan. Pre-heat the oven to 400°F.

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Step 4: Roll Out the Pastry and Lay Apples in a Pie Pan

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Flour the cutting board and roll out the pastry dough, then drape the dough in a pie pan. Trim any dough that hangs over the pan’s edge.

Carefully arrange the apples in a circular pattern in the pastry shell. Sprinkle the lemon juice over the apples.

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Step 5: Bake Tart and Glaze with Apricot Jam

Place tart on a cookie sheet, then put in pre-heated oven on center rack. Bake for about 30 minutes. Check after 15 minutes to make sure that the edges of the pastry do not burn. If they brown too fast, place pieces of aluminum foil over the dough’s edges to protect them from burning.

Sprinkle with cinnamon and allow to cool for about 10 minutes. Then, spread apricot jam or preserves over the tart to glaze. To make the jam easier to spread, warm the apricot jam in a pan of hot water. Serve warm.